I am sure I have asked you before, but could you tell me once again what your heat settings for top and bottom elements on the P134H (as I just got one and am learnign how best to use it), and how long and at what temperature you ferment your dough?

I am sure I have asked you before, but could you tell me once again what your heat settings for top and bottom elements on the P134H (as I just got one and am learnign how best to use it), and how long and at what temperature you ferment your dough?

My settings :

up 450°Down 100°

When the up light turn off, you can cooking the pizza into the oven.

My recipe (five post before)

1- My dough after 3h at TA (+20°), just before the fridge.2- My two dough balls ready for 72 hours of fridge (+5°)

I made up a batch of your dough recipe per your formula (100% Caputo 00, 57% HR, 2.9% salt, 14.3% Ischia culture). 3 hours at room temp (about 23C), then into the fridge (at 7c vs the 5c you have).

The first ball I tried yesterday (48 hours in fridge) was extremely soft and not very workable - so soft it stuck all over the peel. The dough seems to have fermented very quickly due to the 14% starter. So my question is, is the 50gr of starter in your recipe correct or should it be 5g, which would be about the same as Craig's 1.3%.

I'll try another ball today, but looking at them this morning, they are way overblown.

Anyway - I guess there a couple of possibilities:1) My Ischia culture is much more active than yours so I need to use less2) There's a big difference between 5C and 7C fridge temperatures.

I will build up a new batch and see how that goes - probably use half the amount of starter this time....

Before the 3 hours room temp, you can give to the dough a few stretch and folds. If it is silky smooth, you’re done. If not, give it one more rest and a few more stretch-and-folds, and you should be good to go.

I think my ischia culture is not very "active", then you have to adapt the quantities with your own ischia culture.

You say : "3 hours at room temp (about 23C)"

Here also you have to adapt the time of rest, at 23°C you can divide by two (1h30), to me it's 3 hours at 19/20°C.

I'am not sure there's a big difference beetwen 7°C or 5°C.

When you work the dough, do not hesitate to put a little flour so that that does not stick you on hands.

The dough was silky smooth, and was "windowpaning" perfectly when I balled it so I don't think there's a problem there.

I think it may be down to the Ischia. Mine is pretty explosive - it doubles in size in about 2-3 hours when I feed the starter. I think I will reduce the amount significantly when I make dough today and see how I get on.

I made a quick pizza for lunch and the same dough performed just fine! The main difference was that I took the dough straight from the fridge and did not let it warm up at all. Yesterday it had about 2 hours to warm up, which must have given the Ischia enough of a kick to overblow it.

I made a quick pizza for lunch and the same dough performed just fine! The main difference was that I took the dough straight from the fridge and did not let it warm up at all. Yesterday it had about 2 hours to warm up, which must have given the Ischia enough of a kick to overblow it.